Easy and Quick Ratatouille

A brown bowl filled with ratatouille on a table with a crochet tablecloth, brown pepper shaker to side, bread rolls to side and lemon and raw whole vegetables in background.

Course: Appetizer, Dinner, Lunch, Side Dish

Cuisine: French

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: - 6

Calories: 169kcal

Author: Jacq

This Easy and Quick Ratatouille Recipe is packed with plant-based and vegan-friendly fresh ingredients that are typical of Provençal French cooking. This rustic Ratatouille stew can be cooked in about 30 minutes and results in a delicious veggie stew juices which can be mopped up with a chunk of crusty bread.

This recipe is extra quick and less fuss as no tomatoes need to be skinned and de-seeded before cooking, the aubergine does not need to be salted to remove excess liquid, and the vegetables do not need to be cooked in separate pots.

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US Customary - Metric

Equipment

Large soup or stew pot, non-stick with lid

Ingredients

2 tablespoon olive oil
1 medium aubergine [eggplant] chopped into large chunks 1-1½ inch pieces [total weight of aubergine before prepping was 350 grams]
1 medium courgette [zucchini] chopped into rough bite-sized pieces [slice lengthways then cut each slice into thick chunks 1-1½ inch pieces [total weight of courgette before prepping was 260 grams]
6 salad tomatoes halved and then each half quartered [total weight was 450 grams tomatoes]
1 medium red bell pepper chopped into chunky 1-1½ inch pieces [weight after prep was 150 grams]
1 medium yellow bell pepper chopped into chunky 1-1½ inch pieces [weight after prep was 180 grams]
4 large garlic cloves sliced [if your cloves are small use a few extra]
2 medium onions rough chopped
1 can plum tomatoes 400g [14oz cans]
1 teaspoon granulated sugar
1 tablespoon dried mixed herbs use a French mixed herb seasoning if available, [can also add fresh herbs if you have them such as a sprig of rosemary or thyme]

Optional:

small bunch of fresh parsley or basil leaves, half a fresh lemon, extra mixed dried herbs

Instructions

Heat the oil in a large non-stick pot over a medium heat.
2 tablespoon olive oil
Add the onions and cook for 5 minutes, stirring frequently.
2 medium onions
Next add the chunks of bell pepper, garlic, courgette, aubergine, and stir these with the onions.
Cook for a further 10 minutes over a medium heat, with the lid on the pot.
Give it a quick stir 3-4 times whilst cooking.
1 medium aubergine [eggplant], 1 medium courgette [zucchini], 1 medium red bell pepper, 1 medium yellow bell pepper, 4 large garlic cloves
Next add the chopped fresh tomatoes, give the stew a stir and pop the lid back on the pot.
Cook for 5 minutes, stirring half way through.
6 salad tomatoes
Next, add the canned plum tomatoes, and break each plum tomato into 2 pieces with your mixing spoon,and stir well, cooking for a further 5 minutes, with the lid off.
[The vegetables will still have a pleasant bite but will be soft when the ratatouille is cooked. If you prefer a much softer vegetable then cook for a little longer until the texture is to your liking.]
1 can plum tomatoes
Remove the pot from the heat and stir through the sugar, Add enough salt and pepper to taste and to bring all the flavours together.
Sprinkle the mixed dried herbs over the finished dish and stir through the stew.
A squeeze of fresh lemon juice is optional but does add a zesty kick.
1 teaspoon granulated sugar, 1 tablespoon dried mixed herbs
This ratatouille recipe is not a dry recipe as it results in veggie stew juices that are delicious mopped up with bread.
Garnish with fresh parsley or basil.
small bunch of fresh parsley or basil leaves, half a fresh lemon, extra mixed dried herbs
Ratatouille can be enjoyed hot or cold, and an extra sprinkling of mixed dried herbs added to the top of each bowl, especially a French herb mix, adds a tasty flavour boost.
A wedge of crusty bread and a crisp salad are perfect accompaniments.

Notes

Nutritional information is provided for guidance only and is not intended to be an exact calculation. Data does not include the fresh herb garnish or the optional fresh lemon juice.
Store leftovers for up to 3 days, within a covered container, and placed in the refrigerator.
Leftovers can be frozen for 2-3 months but the texture will change.
Leftovers can be reheated by adding to a non-stick pot and bringing to a gentle boil. Reheat for 2-3 minutes stirring frequently.
Or microwave until piping hot, stirring after each 1-2 minutes of cooking.
The vegetables do not have to be chopped perfectly.
Any type of fresh tomatoes can be used.
Use canned plum tomatoes if possible as they have the best flavour for this recipe and they retain their shape once cooked. I just used Asda value plum tomatoes, but of course any brand is fine.
If your not a fan of aubergine or eggplant then simply omit and replace with more of the other vegetables, or replace with yellow/summer squash, vegetable marrow, mushrooms or even tofu cubes.
To encourage kids to eat their vegetables why not watch the Ratatouille animation film and then have a fun ratatouille family cooking session!
If the textures of some of the vegetables are not liked [I've been there many times with my kids!] then certain family members ratatouille can be blended into a smooth pasta sauce and stirred through some pasta. That's what I usually do with fussy family members!
If blending the ratatouille then add enough water or vegetable broth so that it blends more easily. I use a stick immersion blender, and in fact have just blended the ratatouille for one of my kids dinners today, and served it on top of wholemeal spaghetti, sprinkled nutritional yeast flakes over, and toasted a herb flavoured roll for the side. All was quickly eaten!

Nutrition